Side-by-Side Comparison
Food Additives & E-Numbers
E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E440 | E955 |
|
INS / Codex Number
|
INS 440(i) / 440(ii) | INS 955 |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer, Soluble Fiber | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
100% Vegan (Citrus peel/apple extraction), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1588) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Primary Classes
|
High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) | — |
|
Primary Mechanism
|
HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
Other Alternatives to Compare
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E162: Beetroot Red (Betanin) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →